Pre-heat the oven to 250°F. Place a metal rack on a rimmed baking sheet and place in the oven to hold the crispy cutlets warm once you begin cooking them.
Season the chicken with salt and pepper on both sides.
Combine the ground nuts, breadcrumbs, panko, citrus zest, thyme, cheese and parsley in a shallow dish. Arrange two more dishes with the flour and eggs.
Heat a layer of oil about 1/8 inch deep in a large skillet over medium to medium-high heat. Coat the chicken in the flour; shake off the excess, then coat in the egg and let the excess drain off. Coat evenly and fully in the breadcrumb mixture. Add the chicken to the oil in batches and cook for 2-3 minutes on each side. Keep the cooked cutlets warm in the oven while you finish the rest.
Combine the citrus sections with the arugula and onions and dress the salad with the lemon, EVOO, salt and pepper.
Serve the cutlets with the lemon wedges and salad alongside.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.